Chinese Ginger Wine Soup with Black Sesame Oil and Egg Recipe

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Ingredients

60g dry thin wheat noodles
1 egg
1-2 slices ginger, julienned
4 tbsp rice wine (I use Korean sake)
1 tsp cooking oil
1 tbsp black sesame oil
1/41/8 tsp sea salt
2/3 C water or chicken stock *
1 tsp soy sauce, or to taste
1 tsp sugar, optional
update: add some more water or stock if your noodles soak up liquid fast, or you may in the first boil undercook them a bit.
Seasoning for egg
1/4 tsp soy sauce
pinch of ground white pepper

View Full Recipe at Taste Hong Kong

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